Across the nation, pitmasters from back yards to barbecue competitions have elevated ribs to become one of the most celebrated main dishes in the cooking world. From dry rubbed to slow smoked and everything in between, ribs are a cookout favorite.
This sweet and tangy twist adds the complimentary flavor of cherry to the spicy kick of Sriracha hot sauce to create ribs that will have your friends and family asking for seconds. Gather these simple ingredients, set the table, and make a few racks of the best ribs you have ever had the pleasure to taste.
2, 2-pound racks of Baby Back Ribs
Coarse Ground Black Pepper
2 Tbs Olive Oil
1 Onion, diced
4 Garlic Cloves, crushed
¼ Cup Sugar
5 Tbs Red Wine Vinegar
1 Tbs Sriracha Hot Sauce
(or your favorite sweet hot sauce)
1 Cup Cherry Juice
½ Cup Chicken Stock
Preheat oven to 275ºF. Cover a large baking sheet with foil. Remove the silver-skin membrane from the backs of each rib rack. Season ribs with salt and pepper and place on pan with the bone sides down. Bake for 1 ½ hours.
While ribs are cooking make barbecue sauce by heating olive oil in a medium saucepan. Add onions, and garlic and cook over medium heat for 5 minutes. Add cherries, sugar, and 3 tablespoons of the vinegar. Cook for 7 minutes. Remove from heat, let cool for about 5 minutes, and transfer to a blender. Blend until smooth and return to pan. Cook over medium heat, stirring occasionally, until thickened (about 5 to 10 minutes). Add hot sauce, salt, and pepper to taste. Set this barbecue sauce aside for later use.
In a mixing bowl combine cherry juice, chicken stock, remaining vinegar, and stir. After ribs have cooked for 1½ hours, remove them and place each rack, individually, on two layers of heavy-duty foil. Leave oven on. Cover each rack of ribs with half of the cherry mixture, wrap in foil, and return to oven. Bake wrapped ribs for an additional 1½ hours.
Remove from oven, carefully open the foil, remove the ribs, and discard the cooking liquid and used foil. Line the cooking pan with new foil, transfer ribs to the pan, and baste with the barbecue sauce you made earlier.
Return sauced ribs to oven and increase oven temperature to 450ºF. Cook for 10 minutes. Remove from oven, let the ribs rest for 5 minutes at room temperature, then cut and serve.
You can make the barbecue sauce ahead of time and refrigerate for up to 3 days. This recipe can also be cooked on the grill. Simply use a digital thermometer to approximate temperatures. This Cherry Barbecue Sauce is also great for Pulled Pork, Barbecued Chicken, or Burgers.